6 November 2016 in Dinners, Nutrition, Soups

Sun on a plate! pumpkin and peach soup

Today we have a variation of vegetable and fruit 🙂 I give my word that soup is delicious 🙂 still based on summer colors, but with a little bit of autumn because of the autumn queen – pumpkin. I declare the pumpkin season open!

It is worth adding it to the diet not only because of its taste, but also because of the wealth of ingredients.

Especially valuable is a pumpkin with intensive orange interior. The more intense color of, the more valuable vitamins (A, B1, B2, C, PP). Moreover we can find necessary minerals – phosphorus, potassium, calcium and magnesium, as well as beta-carotene.

Pumpkin and peach soup

Przygotowanie:

Dice the pumpkin, place it on a baking tray, sprinkle with oregano and coconut oil, or olive oil. Bake for around 12-15 minutes at 170 degrees.

Place the pumpkin into the cooking pot, add peaches – also diced. Add coconut milk and blend it all together. If the soup is too thick, add water.

Add seasoing of your choice.